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Food Microbiology


About the Series

The Food Microbiology series aims to present a state-of-the-art coverage on topics central to the understanding of the interactions between food-/water-borne microorganisms and foods. The series consists of individual volumes, each of which focuses on a particular aspect/group of foodborne microbes and toxins, in relation to their biology, ecology, epidemiology, immunology, clinical features, pathogenesis, diagnosis, antibiotic resistance, stress responses, treatment and prevention, etc. The volume editors/authors are professionals with expertise in respective fields of food microbiology, and the chapter contributors are scientists directly involved in foodborne microbe and toxin research.

Extending the contents of classical textbooks on food microbiology, this series serves as an indispensable tool for food microbiology researchers, industry food microbiologists, and food regulation authorities, wishing to keep abreast with latest developments in food microbiology. In addition, the series offers a reliable reference for undergraduate and graduate students wanting to become competent and consummate future food microbiologists. Moreover, the series provides a trustworthy source of information to the general public interested in food safety and other related issues.

6 Series Titles

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Handbook of Foodborne Diseases

Handbook of Foodborne Diseases

1st Edition

Dongyou Liu
October 23, 2018

Clearly linked to consumption of foods, beverages, and drinking water that contain pathogenic microbes, toxins, or other toxic agents, foodborne diseases have undergone a remarkable change of fortune in recent decades, from once rare and insignificant malaises to headline-grabbing and deadly...

Food Spoilage Microorganisms: Ecology and Control

Food Spoilage Microorganisms: Ecology and Control

1st Edition

Yanbo Wang, Wangang Zhang, Linglin Fu
April 25, 2017

Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing...

Laboratory Models for Foodborne Infections

Laboratory Models for Foodborne Infections

1st Edition

Dongyou Liu
March 21, 2017

Resulting from ingestion of inappropriately prepared or stored foods containing pathogenic viruses, bacteria, fungi and parasites, foodborne infections have become a significant source of human morbidity and mortality worldwide in recent decades. This may be largely attributable to the remarkable...

Foodborne Viral Pathogens

Foodborne Viral Pathogens

1st Edition

Peter A. White, Natalie E. Netzler, Grant S. Hansman
November 28, 2016

Viral transmission through contaminated food and water claims hundreds of thousands of lives every year, particularly affecting children in developing nations. Foodborne viral pathogens are associated with gastroenteritis and hepatitis, causing widespread epidemics that affect all populations and...

Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi

Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi

1st Edition

R. Russell M. Paterson, Nelson Lima
June 24, 2015

A part of the Food Microbiology Series, Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi reveals similarities between fungi present in/on food and water and those that cause human fungal diseases. The book covers food borne mycotoxigenic fungi in depth and examines food...

Biology of Foodborne Parasites

Biology of Foodborne Parasites

1st Edition

Lihua Xiao, Una Ryan, Yaoyu Feng
April 06, 2015

While a number of introductory books on basic and molecular biology are available, none highlight the foodborne parasitic pathogens. Until now. A state-of-the-art review, Biology of Foodborne Parasites charts significant progress and outlines key biological techniques applied to foodborne parasitic...

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